• Soups & Stews - 13

    From Dave Drum@1:3634/12 to All on Fri Nov 25 16:12:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Quail Civet
    Categories: Game, Vegetables, Chilies, Wine, Chocolate
    Yield: 8 servings

    8 Whole quail; gutted,
    - cleaned
    Salt & fresh ground pepper
    1/4 c Olive oil
    15 cl Peeled garlic
    4 md Carrots; peeled, in 1"
    - pieces
    2 md Celery ribs; coarse chopped
    2 md Leeks; dark green tops
    - discarded; cleaned, coarse
    - chopped
    2 md Yellow onions; coarse
    - chopped
    8 md Tomatoes; cored, coarse
    - chopped
    1 tb Pimenton
    1/4 ts Cayenne pepper
    2 c Semi-sweet sherry
    750 ml Bottle fruity red wine
    2 oz Bittersweet chocolate;
    - coarse chopped
    1/3 c Fine chopped parsley

    Using paper towels, pat the quails dry. Season
    generously inside and out with salt and black pepper. To
    a large Dutch oven set over medium-high heat, add the
    oil. When it’s hot and shimmering, add 4 of the quail
    and cook, turning once, until browned on both sides,
    about 8 minutes. Use tongs to transfer to a plate, then
    repeat with the remaining quail. Turn the heat to
    medium. Add the garlic, carrots, celery, leeks, and
    onions, and cook until golden brown and softened, adding
    more oil if needed, about 15 minutes. Add the quail back
    to the pot, along with the tomatoes, pimentón, and
    cayenne. Increase the heat to high and pour in the
    sherry and red wine and stir to combine. Bring to a boil
    and lower the heat to medium-low to a simmer. Cover half
    way with a lid and cook, stirring occasionally, until
    the quail are fall-off-the-bone tender, about 1 hour.
    Remove from the heat, cool to room temperature, then
    refrigerate, covered, for 8-48 hours.

    Place the pot of quail back on the stove over
    medium-high heat. When the liquid boils, use tongs to
    transfer the birds to a plate. Lower the heat to a
    simmer and cook until the sauce reduces by about one
    third, about 30 minutes. Turn off the heat. Using an
    immersion blender, thoroughly purée the liquid. Stir in
    the chocolate. Add the quail back to the pot, cover, and
    cook, undisturbed, until the meat is heated through and
    the sauce has thickened, about 10 minutes.

    To serve, use a slotted spoon to transfer the quail to
    shallow bowls, then ladle over the sauce and sprinkle
    with parsley.

    By: Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:261/38 to All on Fri Oct 20 08:52:48 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Quail Civet
    Categories: Game, Vegetables, Chilies, Wine, Chocolate
    Yield: 8 servings

    8 Whole quail; gutted,
    - cleaned
    Salt & fresh ground pepper
    1/4 c Olive oil
    15 cl Peeled garlic
    4 md Carrots; peeled, in 1"
    - pieces
    2 md Celery ribs; coarse chopped
    2 md Leeks; dark green tops
    - discarded; cleaned, coarse
    - chopped
    2 md Yellow onions; coarse
    - chopped
    8 md Tomatoes; cored, coarse
    - chopped
    1 tb Pimenton
    1/4 ts Cayenne pepper
    2 c Semi-sweet sherry
    750 ml Bottle fruity red wine
    2 oz Bittersweet chocolate;
    - coarse chopped
    1/3 c Fine chopped parsley

    Using paper towels, pat the quails dry. Season
    generously inside and out with salt and black pepper. To
    a large Dutch oven set over medium-high heat, add the
    oil. When itCÇÖs hot and shimmering, add 4 of the quail
    and cook, turning once, until browned on both sides,
    about 8 minutes. Use tongs to transfer to a plate, then
    repeat with the remaining quail. Turn the heat to
    medium. Add the garlic, carrots, celery, leeks, and
    onions, and cook until golden brown and softened, adding
    more oil if needed, about 15 minutes. Add the quail back
    to the pot, along with the tomatoes, piment+|n, and
    cayenne. Increase the heat to high and pour in the
    sherry and red wine and stir to combine. Bring to a boil
    and lower the heat to medium-low to a simmer. Cover half
    way with a lid and cook, stirring occasionally, until
    the quail are fall-off-the-bone tender, about 1 hour.
    Remove from the heat, cool to room temperature, then
    refrigerate, covered, for 8-48 hours.

    Place the pot of quail back on the stove over
    medium-high heat. When the liquid boils, use tongs to
    transfer the birds to a plate. Lower the heat to a
    simmer and cook until the sauce reduces by about one
    third, about 30 minutes. Turn off the heat. Using an
    immersion blender, thoroughly pur+¬e the liquid. Stir in
    the chocolate. Add the quail back to the pot, cover, and
    cook, undisturbed, until the meat is heated through and
    the sauce has thickened, about 10 minutes.

    To serve, use a slotted spoon to transfer the quail to
    shallow bowls, then ladle over the sauce and sprinkle
    with parsley.

    By: Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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